Gltuen-free Madeleines with Fennel Blossom Sugar

This is my tribute to Marcel Proust and Remembrance of Things Past.

Ingredients

1 stick (4 oz.) + 1 Tablespoon butter, browned and cooled

2/3 cup Bob’s Red Mill 1-1 Gluten-Free Flour

    plus a little more for dusting the Madeleine pan

1/3 cup sugar made with fennel blossoms
(See below on how to make this. You can just use plain sugar too if fennel blossoms cannot be found.)

¼ teaspoon stevia powder, (naturally dried green powder)*

¼ teaspoon sea salt

2 whole eggs

1 teaspoon vanilla extract

zest from one lemon

Powdered sugar for coating (optional)

Note: The batter must be chilled for at least an hour before baking.

* I often reduce the amount of sugar in a recipe and add in a bit of stevia to pump up the sweetness.
Green stevia powder can be found at www.mountainroseherbs.com 

1. In a sauce pan, heat the butter and allow to brown on a simmer.
     This will take a while; about 6 – 8 minutes.
     (Be patient here. Don’t allow it to burn.)

2. Combine flour, salt and sweeteners in a medium bowl.

3.  Beat the eggs in another small bowl, and then add to the flour mixture:
     vanilla, lemon zest. Cover the bowl and allow to rest for  10 minutes.   

4. Pour out a tablespoon of the browned butter and coat the cavities of the Madeleine pan with a light film. Dust the pan lightly with extra flour.

5. Add the cooled butter to the batter and mix well with a spatula or wooden spoon.

   (The batter should be thick and pliable.)

6. Cover and place in the refrigerator for at least an hour to overnight.

7. When ready, pre-heat oven to 350F.

8. Scoop the batter into the prepared pan. About a heaping tablespoon in each cavity. DO NOT try to flatten the batter. It will spread out nicely on its own as it bakes.

9. Bake for about 20 minutes, or until the edges are golden brown.
Remove from oven and turn the madeleines over.

    Dust with powdered sugar if desired.

How to make fennel blossom sugar:
1. Forage some fennel flowers when they are in bloom.
2. Cut just a few of the flowers, taking care to trim just the yellow stamens. About 6 - 7 blooms will do.
(They are very strong in flavor, so a little goes a long way.)
3. Add 1/3 cup sugar into a mortar, then add in the blossoms and use the pestle to grind the ingredients together.
4. Then sift the sugar to get rid of any fibrous filaments from the flowers.
5. Ready to use for the recipe.

For love of food and friends,

Karen